Please Don't Hate Us Because We're Rich and Cheesy Enchiladas

"This is not a "traditional" Chicken Enchilada recipe- it uses flour tortillas and two types of cheese-very rich-and is very flavorful.Hope you enjoy."
 
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Ready In:
1hr 5mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Melt butter in pan.
  • Add onions and saute until transparent.
  • Add green chiles and chicken broth.
  • Add cream cheese and stir until melted.
  • Add Chicken.
  • Soften the tortillas by wrapping them in paper towels and heating in the microwave on high for a few seconds.
  • Fill softened flour tortillas;roll and place in greased baking pan (I use a 13x9 pan) in a single layer.
  • Pour whipping cream on top, then cover with the monterey jack cheese.
  • Bake, covered, at 350 degrees for 45 minutes or until bubbly.
  • Top with any extras you would like, we sometimes use picante sauce and chopped black olives.

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Reviews

  1. Hubby says "it's a keeper!" to which I add my bravos as well. Can't wait to try them with seafood!
     
  2. Made this as written for DH and myself tonight - very good flavor - it was a bit spicy for me as I bought hot green chilis (canned) but DH really liked it - next time I make this, and there will be a next time, I'll either purchase fresh green chilis or used the mild version in the can. Very smooth and tasty. Thanks for posting Peggy Lynn.
     
  3. W O W I felt it needed a BIT more salt, but it was great for someone like me with G.I. issues.. DH wanted it spicier, but tough! lol Thanks, will use again, and again, and again!
     
  4. So tasty! Wouldn't change a thing. Made 1/2 spicy with chilies and 1/2 without for my non-spicy friend - both lovely. Have made twice already, and once had to leave assembled enchiladas with cream poured over in foil covered dishes in the fridge for 3 days! due to unforseen circumstances. These were still great only baking three days later. Thanks for a lovely, easy and tasty recipe.
     
  5. These were to die for! 'Bout fell outta my chair. That cream & cheese sauce got it goin' on! In fact, next time I will be doubling the sauce (I did heat it on the stove) and having some for serving! I have never made enchiladas and I'm afraid I may never try another recipe. These rock! Even as much as I hate assembling things I'm cooking, I will be making these often!
     
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Tweaks

  1. Very good, very rich enchiladas. Good comfort food. I think I might've preferred using seafood instead of chicken. I almost doubled the chicken (just used what was in the package) and onion, and I used a whole can of broth but still only used 8 oz of cream cheese. Also doubled the chilies--which I didn't drain--and used both monterery jack and cheddar cheeses on top. Probably didn't quite use 2 c. of whipping cream, either.
     

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